I'm baaaaaack! I got a bit behind on my posts but I have a few new things to share with you. Today's recipe has a surprise ingredient. You know, they make whole cookbooks dedicated to sneaking healthy ingredients into foods, especially for kids. I'm not a mom so I can't say whether I would trick my kids into eating vegetables or not but it was fun presenting these cupcakes to people and then letting them know they contained a vegetable. Not a tasty vegetable either.
This here is probably the last time I fully enjoyed this vegetable as a delicious meal.
Yep, that's me, "after a good meal of beets!", my Mom wrote on the picture. I do look like I enjoyed them. Beets, not hidden in anything just straight up beets. (On a side note can we discuss how my parents embraced the 70's with that wallpaper, wowza!) Now don't get me wrong, I'm not a picky eater. I eat all sorts of vegetables. I just don't crave beets nor are they high up on my list of must haves.
So when my Mom found a recipe for beet cupcakes, I wasn't jumping for joy but was curious to see how they would turn out. Turns out, they are pretty tasty. I made a batch and shared them with various people. I couldn't not say anything so I did let each person know that the cupcakes had a mystery ingredient. Not one person guessed beets. So if you really want to sneak vegetables into cupcakes without anyone knowing, this is the recipe for you.
Chocolate Beet Cupcakes (originally published in the Chicago Tribune)
3 to 4 small red beets, trimmed
1 cup flour
1 tsp. baking soda
½ tsp. salt
½ cup unsalted butter
1 cup sugar
1 tsp. vanilla
2 oz. bittersweet chocolate, melted
1. Place the beets in a saucepan, add water to cover; heat to a boil over high heat. Reduce heat to a simmer; cook until tender, about 35 minutes. Drain; cool. Grate on the large holes of a box grater.
2. Heat the oven to 350. Line 18 muffin cups with paper liners.
3. Combine flour, baking soda and salt in a bowl. Beat the butter and sugar in a separate bowl until light and fluffy. Beat in the eggs and vanilla. Add the beets; beat until smooth and an evenly bright magenta. Beat in the melted chocolate. Gradually add the flour mixture; mix until fully combined. Spoon into muffin cups.
4. Bake, 20-25 minutes; cool. Dust the tops with confectioners’ sugar.
Nutrition information per serving: 144 calories, 7 g fat, 37 mg cholesterol, 19 g carbohydrates, 2 g protein, 154 mg sodium, 1 g fiber.
There you have it, vegetables hidden in your cupcakes. These also don't have the normal tall swirl of frosting I like to put on my cupcakes, so that makes them a bit healthier for you too. Bonus!
Anyone a fan of beets? Or would you prefer them hidden in chocolate cupcakes? Do tell!